‘After the Hunt’ Venison Stew

'After the Hunt' Venison Stew

Ingredients

  • 1/4 cup flour
  • 14×20-inch oven roasting bag
  • 1 1/2 tsp. salt
  • 1 tsp. dry mustard
  • 1/2 tsp. chili powder
  • 1/4 tsp. pepper
  • 1/4 cup chili sauce
  • 2 tbsp. vinegar
  • 1 tbsp. honey
  • 2 tsp. Worcestershire sauce
  • 3 lbs. venison stew meat, cut into cubes
  • 1 (16-ox.) can tomatoes, cut up
  • 1 large onion, cut into 3/4 inch pieces
  • 1 green bell pepper, cut into 3/4 inch pieces
  • 2 cups diagonally sliced carrots
  • 2 cups potato chunks
  • 1 cup frozen peas, thawed

Directions

  1. Add flour to oven roasting bag and shake well.
  2. Place bag in 19x9x2 inch baking dish.
  3. Add salt, mustard, chili powder, pepper, chili sauce, vinegar, honey and Worcestershire sauce; turn bag to mix.
  4. Add remaining ingredients; turn bag to mix.
  5. Seal bag with provided tie.
  6. Make 4 to 6 half-inch slits in the top of the bag.
  7. Bake at 325 degrees F for 2 1/2 hours, or until venison is fork-tender

If you prefer, omit potatoes and serve stew over egg noodles. Or make a pot pie by placing cooked stew into a prepared pie crust, topping with a second crust and baking at 400 degrees F for 30 to 40 minutes.

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